Three super easy, super healthy and quick to prepare in advance snacks. These are so simple, although I suppose peeling egg shells could be classified as difficult, but great “grazing” food or side dishes for get-togethers over the holiday season ~ or at any other time. These are all ideal for vegetarians and can be made ahead of time.
1. Yoghurt Dip for Fruit Platter
- 2 Cups Plain or Greek yoghurt
- 1/3 to ½ cup Honey
- Mix the yoghurt and honey and lightly sprinkle with a spice such as cinnamon or nutmeg.
- Serve with sliced fruit!
- This wins the prize for simplicity, taste and elegance!
2. Hummus Dip
(Use a blender or mixer to make this dip)
- 2 cups Chick peas (drained but keep some liquid for mixing)
- Two cloves Fresh garlic (our organic garlic is very large and very strong – check taste)
- Two Tablespoon Tahini
- Two tablespoon Olive Oil
- Two tablespoon Fresh squeezed lemon juice
- One tablespoon Paprika
- One tablespoon Cummin
- 4 – 6 twists Fresh Ground Pepper
- Salt to taste
- Garnish Chopped Parsley
- Chop the fresh garlic in the blender
- Add tahini, oil, lemon juice, paprika, cumin, pepper and mix
- Add chick peas and blend till smooth checking from time to time and adding liquid as required
- Check and add additional spices & salt to your taste
- Garnish with chopped parsley
- Preparing the day before allows the flavours to blend. Keep refrigerated.
- Serve with mountains of fresh vegetables
3. Devilled Eggs
- One dozen Fresh organic eggs
- 6 – 8 Tablespoons Mayonaisse or Plain Yoghurt
- 2-3 Teaspoons Dijon Mustard (or more to taste)
- Sprinkle Paprika
- Garnish – Chopped Parsley
- Hard boil eggs for 10 minutes (the day before to save time)
- Chill eggs in cold water and let cool
- Peel eggs
- Cut eggs in half lengthways placing yolks in separate mixing bowl
- Crush yolks with a fork and mix in mayonaisse and mustard
- Place the filling (large teaspoon size) back into the white egg
- Sprinkle with paprika. Garnish with parsley and refrigerate until required.
- Hard boiled eggs are easier to peel when they are rinsed quickly in cold (iced) water.
- There are lots of variations on these snacks but these are our top choices with curried stuffed eggs coming a close second
- The dips and eggs can be prepared the day before but the eggs must be refrigerated
- Chop all your vegetables and fruit well ahead of serving
- Vegetables can be kept fresh in a bowl of salted (then rinsed) cold water and the fruit sprinkled with fresh lemon juice to keep from going “brown” (such as apples)
- One cup of dried chick peas (unsoaked) takes 30 minutes to cook in a pressure canner and produces two cups of cooked peas ready to make hummus or vegetable salad. No need to use canned chick peas with BPA